Stuffed artichokes

Stuffed artichokes are a tasty and light meal. Preparation will take about 30 minutes. 

For two people you will need:

5-6 Baby Artichoke Hearts (They are usually available deep-frozen)

1 Egg

2oz Pecorino

1½ oz Parmesan

3½ oz Mozzarella (at best small balls)

2oz Pine Nuts

1 Clove Garlic

1 tbsp Tomato Paste

1-2 Stems Cilantro

Salt 

Pepper

Sugar

Olive Oil 

Preparation:

Grate the pecorino cheese and mix it with the egg, pine nuts, finely chopped cilantro, butter and tomato paste. Season it with salt, pepper and sugar. Preheat the oven to 350°F. While the oven is warming heat some oil in a pan, crush the garlic clove and put it in the pan with the artichoke hearts until they are golden brown before setting them aside to cool again. Put one ball of mozzarella in each artichoke heart and fill it up with the egg, cheese and pine nut mixture. Place them upright in an oven dish and sprinkle grated Parmesan over them. Put them in the oven for 12 minutes and put more freshly grated Parmesan on them before serving.

Tip

Use sheep or goats cheese instead of pecorino but beware, it often contains more fluid that cows cheese so it should be hung up for a couple of hours in a linen bag to extract the extra moisture.